|10 min||20 min||3|
|2 cup||Cauliflower (florets)|
|1/2 cup diced||Celery|
|1 1/2 cup||Vegetable stock/broth, low sodium|
|1 cup||Skimmed milk powder|
|1/8 tsp||White pepper|
|1 stalk(s)||Green onion, scallion, ramp (thinly sliced)|
1. In a saucepan, combine the cauliflower, celery, and vegetable broth. Bring to a boil over high heat. Reduce heat and simmer for about 10 minutes or until vegetables are tender.
2. Transfer the soup mixture to a blender (or use immersion blender in saucepan) in batches and puree until smooth. Return soup to saucepan (if necessary) and stir in the skimmed milk powder and white pepper. Heat over medium heat, stirring occasionally, until hot, without allowing the mixture to boil.
3. Pour into bowls and top with green onion.
To make AIP friendly: Omit the white pepper and substitute skimmed milk powder with coconut cream.